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Preparation method of fruity oil-water compatible edible essence and preparation device thereof

A technology of edible flavor and fruit flavor, applied in the direction of food science, can solve the problem that edible flavor cannot have water quality and oil quality at the same time, and achieve the effects of excellent moisturizing, dissolving gallstones, and increasing stability.

Inactive Publication Date: 2020-02-14
翟文娟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the object of the present invention is to provide a method for preparing a fruity oil-water compatible food flavor and its preparation device, which solves the problem that the food flavor in the prior art cannot have both water quality and oil quality.

Method used

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  • Preparation method of fruity oil-water compatible edible essence and preparation device thereof
  • Preparation method of fruity oil-water compatible edible essence and preparation device thereof
  • Preparation method of fruity oil-water compatible edible essence and preparation device thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] The production method of fruit flavor essence is as follows:

[0053] S1. Crushing and stirring: select 5 kg of strawberries, 4 kg of pineapples, 6 kg of mangoes, 3 kg of lemons, and 7 kg of apples into the crusher for crushing and stirring;

[0054] S2, mixed soaking: fully stir the fruit particles after the crushing with 45 kg of distilled water and propylene glycol mixture (15 kg of distilled water, 30 kg of propylene glycol), then soak for 3 days at normal temperature;

[0055] S3, extract vanilla: 5 kilograms of vanilla (2 kilograms of lemon balm, 1 kilogram of lemongrass, 2 kilograms of mountain peach grass) are pulverized, and then the extract of vanilla is obtained by extraction;

[0056] S4, producing Osmanthus fragrans oil: 8 kilograms of osmanthus fragrans are broken, then extract osmanthus fragrans oil by distillation;

[0057] S5, material mixing: remove the fruit particles completely soaked in S2, filter out impurities, heat to 50 degrees Celsius while st...

Embodiment 2

[0059] The production method of oil-water compatibility essence is as follows:

[0060]S1. Stirring and mixing: at room temperature, add 2 kg of limonene and 3 kg of glycerin in turn, stir evenly at a speed of 500-2000 rpm, and let stand for 0.5-1 hour;

[0061] S2, primary emulsification: add 3 kg of phospholipids to the well-stirred limonene and glycerin in S1 to fully emulsify;

[0062] S3. Secondary emulsification: After the primary emulsification is completed, 2 kg of D-mannitol, 2 kg of polydextrose and 3 kg of maltitol are added thereto for emulsification and standing.

Embodiment 3

[0064] The production method of the fruity oil-water compatibility essence is as follows:

[0065] S1. Stirring: Fully mix and stir the fruity essence after the materials are mixed and the oil-water compatibility essence after the second emulsification;

[0066] S2. Cooling and standing: the mixed and stirred fruity oil-water compatible essence is kept in an environment of -5 to 0 degrees Celsius.

[0067] Briefly introduce the part formula characteristic of the present invention below

[0068] Limonene: a monocyclic monoterpene that widely exists in plants. It is the most important and widely distributed terpene in nature except pinene. Limonene has various physiological functions, such as excellent anti-tumor, gallstone dissolution, and antibacterial , anti-oxidation and other effects.

[0069] Glycerin: a good emulsifier and moisture retaining agent, food-grade glycerin uses natural oil as a raw material and can be used directly as a food additive. Dissolving with other c...

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Abstract

The invention discloses a preparation method of fruity oil-water compatible edible essence and a preparation device thereof. The preparation raw materials: vanilla, strawberries, pineapples, mangoes,lemons, apples, sweet osmanthus flowers, vanillin, limonene, glycerol, phospholipid, D-mannitol, polydextrose, maltitol and a mixture of distilled water and propylene glycol. The preparation process comprises the following steps: preparing fruity essence, preparing oil-water compatible edible essence and preparing fruity oil-water compatible edible essence. Wherein the preparation of the fruity essence comprises the steps of crushing and stirring, mixing and soaking, extracting vanilla, preparing osmanthus fragrans oil and mixing materials; the preparation of the oil-water compatible edible essence comprises the steps of stirring and mixing, primary emulsification and secondary emulsification; and the preparation of the fruity oil-water compatible edible essence comprises the steps of stirring, cooling and performing standing. The problem that edible essence in the prior art cannot have two characteristics of water quality and oil quality at the same time is solved.

Description

technical field [0001] The invention belongs to the field of essence preparation, and in particular relates to a preparation method and a preparation device of a fruity oil-water compatible edible essence. Background technique [0002] With the continuous development of science and technology, people have higher and higher requirements on the quality and taste of food. In addition to ensuring the most basic quality and nutritional value, many foods need to improve the taste and enhance the social competitiveness of products. Food flavor is a common food additive nowadays. Many ingredients in food are easy to volatilize when heated, and it is difficult to maintain the taste of food for a long time. In order to ensure the original taste of food, it is necessary to add food flavor to it for correction and supplementation. Food flavor refers to the fragrance of natural food, using natural and natural equivalent spices and synthetic spices to carefully blend various flavors with ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L33/105A23L27/20A23L27/30A23L29/10
CPCA23L27/00A23L33/105A23L27/2026A23L27/34A23L27/33A23L29/10A23V2002/00
Inventor 翟文娟
Owner 翟文娟
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